Spinach Cheese Puffs

Ideally 6 hours in advance, boil the potatoes in their skins: Place the potatoes in a pot, cover with enough water, salt, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to medium and cook the potatoes for 30⁠⁠–⁠⁠35 minutes. After this time, check if the potatoes can be easily pierced with a fork ⁠⁠–⁠⁠ if not, cook them a little longer (the total cooking time depends on the size of the potatoes). Drain the cooked potatoes and let them cool thoroughly.

Next, peel the onion and chop it finely. Roughly chop the baby spinach. Then, heat butter and 1 tablespoon of oil in a pan over medium heat, add the chopped onion to the pan and sauté for 3⁠–⁠4 minutes. Subsequently, add the chopped baby spinach to the pan, turn off the heat, mix, and let the mixture cool in the pan for 5 minutes.

Meanwhile, preheat the oven to 180⁠–⁠185 °C, line a baking sheet with parchment paper, and finely grate the Edam cheese.